Savory Oatmeal With Ricotta Salata, Brazil Nuts And Thyme

• 3 cups rolled oats, pref. gluten free
• 4 ounces ricotta salata
• 2 cloves garlic, minced
• 1/4 cup brazil nuts, chopped
• 2 tablespoons butter
• 2 sprigs fresh thyme
• 2 sprigs chives
• 3 cups filtered water
• Dash salt
• fresh ground black pepper

1. Add salt to water and bring to a roiling boil. Add oats and simmer until porridge consistency is achieved. Set aside and let cool(this is also a good recipe for using up leftover oatmeal).
2. Add oats and simmer until porridge consistency is achieved. Set aside and let cool(this is also a good recipe for using up leftover oatmeal).
3. Slice ricotta salata very thin and sautee in butter with minced garlic and brazil nuts until edges are browned.
4. Add oatmeal and fresh herbs, cracked pepper and stir gently, but do not mix well.Best served hot.

rolled oats, ricotta salata, garlic, nuts, butter, thyme, chives, water, salt, fresh ground black pepper

Taken from food52.com/recipes/7783-savory-oatmeal-with-ricotta-salata-brazil-nuts-and-thyme (may not work)